BOSTON BAKED BEANS. Wash them, parboil half an hour, and then bake all day or night. As to the seasoning, it is much a matter of taste. Some like them with a good deal of fat, and in a pot that would hold a quart of beans would put haff a pound of pork (salt), cutting through the rind as if to slice, and then laying it at the top, so that the rind may become COOKING DIVISION. -""^ V nicely brown. Then add a table-spoonful of mo- lasses. We do not believe much in pork, so only- put in a very small slice of it, adding a little salt and omitting the sweetening. NO. 2. Take a pint of beans and let them soak over night in a quart of cold water. In the morning pour the water off, and let them stand about an hour in fresh water on top of the stove, and then remove to a regular ** Boston bean-pot," not a common yellow dish, as half of the Western peo- ple do, and lay half a pound of salt pork (not too fat) across the top of them, and 2 table-spoonfuls of New Orleans molasses✪ Boston Baked Beans, and cover all with water and put in the oven, and let them bake until the middle of the afternoon, during the day adding water as it cooks away, and for Sunday morning's breakfast set the bean-pot in the oven again, with your beans undisturbed from the night before, and add a cup of hot water, and let them remain about half an hour, and you will find them delicious. Serve with a loaf of brown bread, and you can im- agine yourself eating a Boston breakfast. Make a sweet sauce from ripe tomatoes, which, eaten upon the beans, gives them a great relish. Those who have never tried it for meats or beans should at once make a large jar full for winter use. It is made by stewing your tomatoes and passing them through a colander, adding half a pound of brown sugar to the quart of tomatoes. I/S DOMESTIC GUIDE. NO. 4. For a family of 4 or 5 take i quart of beans, the smaller the better, and soak them 10 or 12 hours. Then put in I pound of salt pork, not too lean, and put them in a deep jar or crock, and sink the pork in the beans all but the rind, which must be scored or gashed about half an inch apart. Cover the whole with the water the beans were soaked in. If not enough add more cold water, a little salt and pepper, and bake 10 or 12 hours. It is a good way to put them in the oven at 6 p. m., and cook them all night with a slow fire. Some put in a table-spoonful of molasses. This will make 2 good meals, and the more they are warmed over the better they are. FRIED TOMATOES. Take large green tomatoes and cut them off at both ends, and then cut i up in 3 slices. Have some butter in the frying-pan, and let it get hot. Then roll the tomatoes in flour and lay them in the pan, salt and pepper, and sprinkle a little sugar✪ Fried Tomatoes on while frying. Cook till they are done nice and brown, and you will have a most delicious dish for breakfast. TO COOK DRY PEAS. Choose the green wrinkled peas, soak a pint of them over night, set them on the stove early in the morning with water enough to cover them well, simmer very gently, adding cold water as they evaporate. Do not let them boil and they COOKING DIVISION. 2/9 will come to the table whole and sound. Do not salt until they are done and they will be as tender as June peas; a little butter is all the dressing they will need. HOMINY FRITTERS. ✪ Hominy Fritters

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BOSTON BAKED BEANS. Wash them, parboil half an hour, and then bake all day or night. As to the seasoning, it is much a matter of taste. Some like them with a good deal of fat, and in a pot that would hold a quart of beans would put haff a pound of pork (salt), cutting through the rind as if to slice, and then laying it at the top, so that the rind may become COOKING DIVISION. -""^ V nicely brown. Then add a table-spoonful of mo- lasses. We do not believe much in pork, so only- put in a very small slice of it, adding a little salt and omitting the sweetening. NO. 2. Take a pint of beans and let them soak over night in a quart of cold water. In the morning pour the water off, and let them stand about an hour in fresh water on top of the stove, and then remove to a regular ** Boston bean-pot," not a common yellow dish, as half of the Western peo- ple do, and lay half a pound of salt pork (not too fat) across the top of them, and 2 table-spoonfuls of New Orleans molasses, and cover all with water and put in the oven, and let them bake until the middle of the afternoon, during the day adding water as it cooks away, and for Sunday morning's breakfast set the bean-pot in the oven again, with your beans undisturbed from the night before, and add a cup of hot water, and let them remain about half an hour, and you will find them delicious. Serve with a loaf of brown bread, and you can im- agine yourself eating a Boston breakfast. Make a sweet sauce from ripe tomatoes, which, eaten upon the beans, gives them a great relish. Those who have never tried it for meats or beans should at once make a large jar full for winter use. It is made by stewing your tomatoes and passing them through a colander, adding half a pound of brown sugar to the quart of tomatoes. I/S DOMESTIC GUIDE. NO. 4. For a family of 4 or 5 take i quart of beans, the smaller the better, and soak them 10 or 12 hours. Then put in I pound of salt pork, not too lean, and put them in a deep jar or crock, and sink the pork in the beans all but the rind, which must be scored or gashed about half an inch apart. Cover the whole with the water the beans were soaked in. If not enough add more cold water, a little salt and pepper, and bake 10 or 12 hours. It is a good way to put them in the oven at 6 p. m., and cook them all night with a slow fire. Some put in a table-spoonful of molasses. This will make 2 good meals, and the more they are warmed over the better they are. FRIED TOMATOES. Take large green tomatoes and cut them off at both ends, and then cut i up in 3 slices. Have some butter in the frying-pan, and let it get hot. Then roll the tomatoes in flour and lay them in the pan, salt and pepper, and sprinkle a little sugar on while frying. Cook till they are done nice and brown, and you will have a most delicious dish for breakfast. TO COOK DRY PEAS. Choose the green wrinkled peas, soak a pint of them over night, set them on the stove early in the morning with water enough to cover them well, simmer very gently, adding cold water as they evaporate. Do not let them boil and they COOKING DIVISION. 2/9 will come to the table whole and sound. Do not salt until they are done and they will be as tender as June peas; a little butter is all the dressing they will need. HOMINY FRITTERS.

Dr. M'Millan's formulas and domestic guide